Ingredients for Potato Salad With Capers Kalamata Olives And Artichoke Hearts
- Red Potatoes
- 1/2 cup vegetable broth
- Fresh Italian Parsley
- Kalamata Olive
- Marinated Artichoke
- Extra Virgin Olive Oil
- White Wine Vinegar
- 2 green onions, thinly sliced
- 2 tablespoons capers, drained
- Garlic Cloves
- Salt and pepper to taste
- Cracked Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Potato Salad With Capers Kalamata Olives And Artichoke Hearts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Potato Salad With Capers Kalamata Olives And Artichoke Hearts
- Wash and scrub 1 lb of thin-skinned potatoes thoroughly.
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Drain potatoes and let them cool slightly. Once cool enough to handle, cut into 1-inch chunks.
- (Optional) Peel the potatoes before chopping if desired.
- In a large bowl, combine the chopped potatoes and vegetable broth.
- Gently toss to coat the potatoes evenly.
- Add the chopped parsley, Kalamata olives, artichoke hearts, olive oil, vinegar, green onions, capers, and minced garlic to the bowl.
- Toss gently to combine all ingredients.
- Season generously with salt and pepper to taste.
- For a warm potato salad, let the salad sit for at least 30 minutes to allow the flavors to meld. For a chilled salad, refrigerate for at least 2 hours before serving.
- Just before serving, taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
7g
Carbs
6g